| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Campanile |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
kg |
French beans. |
| 800 |
g |
Tomatoes. |
| 2 |
|
Garlic cloves. |
| 3 |
T |
Groundnut oil. |
| 1 |
|
Sprig thyme. |
|
|
Salt, pepper. |
INSTRUCTIONS
Top-and-tail the beans and wash them. Wash the tomatoes, remove the
seeds, chop roughly. Peel and crush the garlic. 2 Heat the oil in a
pressure cooker, put in the sprig of thyme, immediately followed by
the tomatoes and garlic. Season. 3 When the tomatoes have cooked down
a little, add the beans and mix with the tomatoes. Close the pressure
cooker and cook for 10 minutes once the whistle has begun. Serve
immediately. Beans were rare and expensive in France during the whole
of the 19th century. They were not widely cultivated and so were
imported from Spain and Algeria. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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